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But even before my love of chicken there was The Egg.

We had roast chicken occasionally and, in my teen years when we were trying to get my dad to eat healthy, we ate a lot of grilled chicken. Mom made a killer Chicken Tetrazzini I still think of with intense fondness. Growing up in The South, we ate a lot of fried chicken. This obsession started early as we ate a lot of chicken when I was a child. I’m obsessed with chicken, as some of you know. Serve up with your favourite Chinese dish or even on its own.It may be the age-old question but for me the answer to ‘Which came first?’ is simple: The Egg. Rice that has cooled and dried a little will also absorb more flavour. Rice dries a little as it cools, and then dryness will help stop the fried rice going sticky and claggy. 👩‍🍳 PRO TIP Be sure to use cooked cold rice - rather than warm rice. Add more soy sauce, plus a sprinkle of salt and garlic salt and a drizzle of lemon juice.Cook the eggs over the heat, stirring together with a splash of soy sauce, then stir the eggs into the rice.Once the rice is hot, push the rice over to the side of the pan and crack in two eggs.Note: Using a spatula is important as it allows you to get underneath the rice and toss it, rather than break up the rice grains (if you were to stir with a spoon for example). Add the rice, knock up the heat to high and drizzle over a little sesame oil.Fry onion in a little oil in the wok, then add minced garlic and cook for further 30 seconds.**Full recipe with detailed steps in the recipe card at the end of this post.** If you do want to use MSG, you can replace the ¼ tsp garlic salt with ¼ tsp MSG. It's worth noting that some garlic salt and soy sauce contains MSG anyway (I've just checked mine and they don't, but it's not something that I look out for when buying). I add salt, garlic salt and soy soy sauce to my fried rice for the same umami flavour.

Also, I don't think that fried rice NEEDS it. Well we don't live close to any good Asian grocery shops here. Personally I haven't got a problem with it. My dad always added it to fried rice, and I've made fried rice MANY times both with and without MSG. There have been many studies done on it, so it's worth doing some research if you're unsure.įrom my own experience, we grew up with a packet of MSG always in the cupboard. It's often associated with Chinese cookery and it helps to give dishes that lovely umami flavour. It's naturally found in some foods, but the MSG I'm talking about here is the stuff that looks like tiny thin longish strands of salt. There have been so many controversial discussions about MSG (monosodium glutamate). Basmati does work almost as well, so does brown rice, but long grain white rice is the best. Then I can just let it defrost overnight in the refrigerator, ready for frying it up with dinner the next day. Once you get the knack of remembering to boil a pan of rice in the morning, so you can have cold rice - which is really important for making the tastiest fried rice - this recipe will become a staple for serving up with any of your Chinese fakeaway dinners (or just eat it on its own for lunch!).Īlternatively, I often cook a batch of boiled rice and freeze it. Such a great dish to serve up as part of a homemade Chinese fakeaway! A quick recipe for takeaway-style egg fried rice with loads of flavour!Ĭheck out THE MOST IMPORTANT TIP for ensuring your rice isn't sticky or claggy.